Bhog Khichuri

Bhog Khichuri is a cherished Bengali delicacy that holds a special place not only during the monsoon season but also in religious celebrations such as Durga Puja, Saraswati Puja, and offerings made to Lord Jagannath. Prepared as a traditional vegetarian dish, this fragrant khichuri is an integral part of festive feasts and temple bhog, symbolizing warmth, devotion, and togetherness.

Made with aromatic Gobindobhog rice, roasted moong dal, and a generous touch of ghee, Bhog Khichuri is known for its rich aroma, comforting texture, and delicate blend of spices. Simple yet deeply satisfying, it is often served alongside an assortment of traditional accompaniments, making it one of the most beloved festive meals in Bengali cuisine.

Ingredients

• 1 cup Gobindobhog rice

• 1 cup roasted moong dal (split yellow gram)

• 2 potatoes, cut into cubes

• 1 cup cauliflower florets

• ½ cup green peas

• 1 tsp ginger paste

• 1 tsp cumin seeds

• 2 bay leaves

• 2 dried red chillies

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• 1 tsp Shalimar's Chef Spices Cumin Powder

• 1 tsp Shalimar's Chef Spices Coriander Powder

• 1 tsp finely chopped ginger

• 2 tbsp ghee

• 2 tbsp Shalimar's Sunflower Oil

• 1 tsp sugar

• Salt, to taste

• ½ tsp Shalimar's Chef Spices Garam Masala Powder

• 10–12 cashew nuts

• 1 tbsp raisins

• About 5 cups hot water

  
  

Method

Dry roast the moong dal in a pan until it turns light golden and releases a nutty aroma. Wash it thoroughly and set aside.

Heat Shalimar's Sunflower Oil in a heavy-bottomed pan or kadai. Lightly fry the potato cubes and cauliflower florets until they are lightly golden. Remove and keep aside.

In the same pan, heat the remaining oil along with the ghee. Add the bay leaves, dried red chillies, and cumin seeds. Sauté until fragrant.

Add the ginger paste and cook for a minute. Stir in Shalimar's Chef Spices Turmeric Powder, Cumin Powder, and Coriander Powder, cooking until the spices are aromatic.

Add the Gobindobhog rice and roasted moong dal, stirring gently for 2–3 minutes so that the grains are well coated with the spices.

Pour in the hot water and season with salt and sugar. Bring the mixture to a boil, then add the fried potatoes, cauliflower, green peas, cashew nuts, and raisins.

Cover and cook over medium-low heat until the rice and lentils are soft and the khichuri reaches a rich, creamy consistency.

Finish by adding the chopped ginger, ghee, and Shalimar's Chef Spices Garam Masala Powder. Cover and let it rest for a few minutes to allow the flavors to meld.

Serve hot with mixed vegetable fritters (beguni or vegetable pakoras), tomato chutney, papad, and a dollop of ghee for an authentic Bengali Bhog Khichuri feast.